Mushroom Ragu over Cheesy Polenta

Ingredients:

1/2 oz. dried porcini mushrooms

3 tablespoons butter
2 tablespoons olive oil
3 medium red onions, sliced  

salt
2 lb. fresh mushrooms trimmed and chopped
1/2 cup dry vermouth
2 tablespoons heavy cream
1/4 cup mixed fresh parsley, thyme and sage
black pepper
1 cup polenta
1/2 oz. grated parmesan

Preparation:

In a bowl, soak the porcini in warm water until softened. Reserve 1 cup of the liquid and remove the mushrooms. Chop them up.

Heat up a part of the butter mixed with olive oil over medium heat. Add the onions and a pinch of salt and cook, stirring, until tender. Add the fresh mushrooms and another pinch of salt, and fry them, stirring until the mushrooms start to soften and let off liquid. Add the porcini and keep cooking until the mushrooms are very tender and soft. Add the vermouth and cook until all the liquid is gone.

Add the reserved cup of porcini liquid, leaving any sediment behind and cook for 3 to 4 minutes. Stir in the heavy cream and a large part of the herbs. Season with salt and pepper. Set aside and keep warm.

Bring 3 cups of water to a boil in a sauce pan over medium-high heat. Add two pinches of salt and then whisk in the polenta. Cover, reduce the heat to low, and cook until the polenta thickens. Stir in the remaining butter and add the parmesan stirring until combined well. Serve the polenta topped with your mushroom ragu and sprinkled with the remaining fresh herbs. Enjoy.